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Korean Ground Beef and Rice Bowls Recipe

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3.9 from 13 reviews

This Korean Ground Beef and Rice Bowl recipe is a quick and flavorful meal perfect for busy weeknights. Ground beef is cooked with garlic and simmered in a savory-sweet sauce made from brown sugar, soy sauce, sesame oil, and a touch of spice, then served over hot rice and garnished with green onions and sesame seeds for added texture and flavor.

Ingredients

Ground Beef Mixture

  • 1 pound lean ground beef (90% lean)
  • 3 garlic cloves (minced)

Sauce

  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper

To Serve

  • 2 cups hot cooked white or brown rice
  • Sliced green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Cook the ground beef and garlic: In a large skillet over medium heat, add the ground beef and minced garlic. Break the beef into crumbles with a spatula and cook until it is no longer pink, about 6-8 minutes. Drain any excess grease from the skillet to keep the dish lean.
  2. Prepare and add the sauce: In a small bowl, whisk together the brown sugar, reduced-sodium soy sauce, sesame oil, ground ginger, crushed red pepper flakes, and black pepper. Pour this mixture over the cooked ground beef in the skillet. Stir well and let it simmer for 1-2 minutes so the flavors meld and the sauce slightly thickens.
  3. Assemble and garnish: Place hot cooked white or brown rice into bowls. Spoon the Korean ground beef mixture over the rice. Finish by garnishing with sliced green onions and sesame seeds to add freshness and a nutty crunch. Serve immediately for best taste.

Notes

  • Use lean ground beef to reduce fat content and make the dish healthier.
  • Adjust the amount of crushed red pepper flakes to control spiciness according to your preference.
  • Brown or white rice can be used interchangeably depending on your preference or dietary needs.
  • For a gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Find it online: https://yumntasty.com/korean-ground-beef-and-rice-bowls-recipe/